About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 58. Chapters: Fat substitutes, Meat substitutes, Milk substitutes, Surimi, Kamaboko, Tofu, In vitro meat, Soy protein, Soy milk, Quorn, Wheat gluten, Olestra, Tempeh, Coconut milk, BK Veggie, Almond milk, Laetiporus, Veggie burger, Horchata, Fake food, Textured vegetable protein, Meat analogue, Fistulina hepatica, Fish ball, MimicCreme, Bird's Custard, Tofurky, Cool Whip, Poi, Crab stick, Rice milk, Morningstar Farms, Leaf protein concentrate, Satsuma age, Boca Burger, Turtle Island Foods, Non-dairy creamer, Gardenburger, Nut roast, Kokkoh, Crab rangoon, Corn crab soup, Tofurkey, Plant cream, Z-Trim, Plant milk, Gardein, Vegetarian hot dog, Hemp milk, Coconut milk powder, Chikuwa, LightLife, Peanut milk, Grain milk, So Good, Fish slice, Mock duck, Narutomaki, Simplesse, Beanfeast, Caprenin, Hanpen, Glamorgan sausage, Whipped topping, Douzhi, Vegetarian bacon, Artificial cream, Imitation cheese, Tsukune. Excerpt: Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu is thought to have originated in ancient China, but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese:, 179 BC - 122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period. It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism because it is an important source of...
